This Cheddar Potato Soup is warm, creamy, and oh-so-cheesy. Made with fresh potatoes and a rich blend of cheddar, it’s perfect for cozy nights in!
Trust me, you’ll want to keep this recipe close. I love it topped with crispy bacon bits or chives—who knew soup could be so comforting and tasty?!
Key Ingredients & Substitutions
Potatoes: Russet or Yukon Gold potatoes work best for a creamy texture. If you’re looking for lower carb options, you can use cauliflower instead; it blends smoothly and tastes great!
Bacon: I love adding crispy bacon for that smoky flavor. If you’re vegetarian, consider using smoked tempeh or mushrooms for a similar umami kick.
Cheddar Cheese: Sharp cheddar gives the soup a robust flavor. You can use medium cheddar or a dairy-free cheese for a different taste, and it works quite well.
Milk/Cream: Whole milk makes it rich, but if you want it lighter, skim milk works too. For a vegan option, try coconut milk for creaminess or unsweetened almond milk for a lighter texture.
How Do I Get the Perfect Creamy Texture in My Soup?
Achieving that smooth and creamy texture can be tricky, but it’s all about blending! Here’s how to do it right:
- After cooking your potatoes until tender, use an immersion blender directly in the pot for a smooth mix. If you don’t have one, carefully transfer soup to a standard blender.
- For a chunkier texture, don’t blend all the way. Leave some potato pieces for a hearty bite.
- Always blend in batches if using a blender, and let the soup cool slightly to avoid steam build-up.
- Return blended soup to low heat and stir in the milk and cheese to maintain creaminess.
These tips will help you create a soup that’s perfectly creamy and full of flavor. Enjoy!
Cheddar Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups peeled and diced potatoes (Russet or Yukon Gold)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 2 cups shredded sharp cheddar cheese, plus extra for topping
- 1 cup whole milk or heavy cream
- 4 slices bacon, cooked and crumbled, plus extra for topping
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- 1/2 teaspoon smoked paprika (optional)
- 2 tablespoons chopped fresh chives, for garnish
How Much Time Will You Need?
This delicious cheddar potato soup takes about 15 minutes to prepare and about 25-30 minutes to cook. Total time is around 45-50 minutes, making it a perfect choice for a cozy evening meal!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the diced bacon over medium heat until crispy. Once done, remove the bacon pieces and set them aside on a paper towel-lined plate to drain. Leave about 1 tablespoon of bacon fat in the pot to add flavor.
2. Sauté the Vegetables:
Add the butter to the pot along with the chopped onion. Sauté over medium heat until the onion becomes soft and translucent, about 5 minutes. Then, stir in the minced garlic and cook for an additional minute, until fragrant.
3. Make the Roux:
Sprinkle the flour over the onion and garlic mixture, stirring continuously for 2 minutes. This helps cook the flour and creates a roux for thickening the soup.
4. Add the Broth and Potatoes:
Gradually pour in the chicken broth while stirring to prevent lumps. Add the diced potatoes to the pot and stir everything together.
5. Simmer the Soup:
Bring the soup to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
6. Blend the Soup:
Use an immersion blender to purée the soup until smooth, or transfer portions to a blender and blend until creamy. (If you prefer a chunkier texture, you can blend partially or leave some potato pieces whole.)
7. Add Creaminess:
Return the soup to low heat and stir in the milk or heavy cream, making it even creamier.
8. Stir in Cheddar Cheese:
Gradually add the shredded cheddar cheese, stirring until it melts and is fully incorporated into the soup.
9. Season to Taste:
Season the soup with salt, pepper, and smoked paprika if desired, adjusting to your taste preferences.
10. Serve and Enjoy!
Ladle the soup into bowls and top with extra shredded cheddar, crumbled bacon, and chopped fresh chives for added flavor and a pop of color. Serve hot with crusty bread or crackers for a delightful meal!
This creamy, hearty cheddar potato soup is deliciously comforting and easy to make—perfect for chilly days!
Can I Use Frozen Potatoes for This Recipe?
While fresh potatoes are recommended for the best texture, you can use frozen diced potatoes in a pinch. Just thaw them before adding to the soup to ensure even cooking.
How Can I Make This Recipe Vegan?
To make this cheddar potato soup vegan, simply replace the cheddar cheese with a dairy-free cheese alternative, use vegetable broth instead of chicken broth, and substitute the milk or cream with a plant-based milk like almond or oat milk.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove over low heat, adding a splash of milk if it thickens too much.
Can I Add Other Vegetables?
Absolutely! Feel free to add vegetables like carrots, celery, or even spinach. Just make sure to adjust the cooking time to ensure all the veggies are tender.